Of All The Smokers I’ve Lusted After

[clouser]

We used to have a similar setup back when we made and smoked our own deer sausage. We'd usually make 300-600 links depending on how many deer we shot that year.

[creek bottom]

Originally Posted by bschoen

Here in central Georgia average summer high temps mid-90's, avg summer lows mid 70's, humidity 30-85%.

I guess it would just depend on what you were smoking. If it's something like hams or bacon, it would be cured and it would be fine. Just raw meat without cure may be an issue. Like I said in my first post, I've wanted one to do cheese and cured meats, so temps wouldn't be a huge problem for me.

[bschoen]

How do those of you who have a smokehouse deal with spiders and other assorted fauna from camping out. I have the time, skills, tools and inclination to build one but keep talking myself out of it for two reasons: winter only use and bugs. The winter only question has pretty much been answered, now please help me out with the other question that is bugging** me.

** I couldn't help myself.

[creek bottom]

Fire it up before you put anything inside. The smoke should rid any rodents or bugs right out of there... I planned on keeping any rods and racks stored inside, not in the smokehouse, so that eliminates any contamination prior to using them.

[Mikhail]

Originally Posted by Shadowdog500

Every time I see one of those I think of a heated outhouse.

Our place in the mountains when I was a kid had a two holer but no heat other than a Coleman lantern.

I can think of a lot worse things than a heated outhouse.

[cowgirl]

Originally Posted by bschoen

How do those of you who have a smokehouse deal with spiders and other assorted fauna from camping out. I have the time, skills, tools and inclination to build one but keep talking myself out of it for two reasons: winter only use and bugs. The winter only question has pretty much been answered, now please help me out with the other question that is bugging** me.

** I couldn't help myself.

Bugs don't seem to like the aroma of my smokehouse. It's definitely absorbed a ton of smoke over the years. Every once in awhile, I'll get a wasp in through the chimney.
My smokehouse is 13 or so years old. Before building it, I used the barrel and trench method.

I use mine year round. When smoking during hot summer months, I place ice trays beneath certain items to keep the smoke cool...
I never temp the meats, etc. I only monitor the temp of the smokehouse.

You really need one Bruce!

[cowgirl]

Originally Posted by gtr

In all things cool - or cold-smoked - cowgirl's got it covered...

https://cowgirlscountry.blogspot.com...mokehouse.html

Thank you Greg! I've used the heck out of it over the years.

[bschoen]

Thanks Jeanie an Joe,

I may have to go for it. Next problem, get to the procrastinated honey do's, if I just show up one day with a load of cinderblock and a stack of cedar 1X12s there could be trouble.

[Hoss]

My Great Grandparents had a smokehouse.It is still standing.I guess I should refurbish it.It is in need of much repair.I cannot decide if I should repair it or leave it as is.It is no longer used,which I hope to change soon.I own the property now.If left in current state it will not last many more years but if I rebuild it,it will not be the same-Undecided.

[Chett. L]

Can someone explain, what is cold smoking?

[bschoen]

Just what it sounds like, applying smoke without heat. Smoking but not cooking. Think cheese, you want it smokey but not melted. Or in the case of jerky, you are smoking and dehydrating but not cooking.